Spaghetti with Mushrooms & Marsala Cream Sauce

Any recipe that features mushrooms gets my attention, and especially if they're combined with cream and a little brandy, cognac or Marsala, it becomes a rich and powerful flavour combination that can be the foundation for a host of fabulous dishes. Delicious served over any grilled meat or tossed with pasta, a fine Mushroom & Marsala Cream Sauce is an indispensable part of many cooks culinary arsenal. An earthy combination of assorted wild mushrooms makes the sauce even richer and more flavourful.



Spaghetti with Mushrooms & Marsala Cream Sauce
Serves 2
3 tbsp butter
1/4 yellow onion, peeled and minced
8 oz crimini mushrooms, thinly sliced
1/2 cup sour cream
2/3 cup Marsala, or to taste
1 cup grated Parmigiano-Reggiano or pecorino
2 tbsp fresh chives, chopped
Kosher salt and black pepper
Maldon salt for garnish
1/2 lb spaghetti

Heat the butter in a large frying pan over medium-high heat. Once the butter has melted, add the onion and sauté for 3 to 4 minutes, until the onions are translucent and lightly golden. Then add the sliced mushrooms and season with some Maldon salt and black pepper to taste, then cook for 5-6 minutes until the mushrooms are partially cooked through. Add the Marsala and cook for 5 minutes allowing the wine to slightly reduce. Stir in the sour cream and half of the chives, reduce the heat to medium-low and cook the mushroom sauce for another 6-8 minutes, stirring occasionally.

As the sauce is cooking, bring a large pot of water to boil and when bubbling, add the spaghetti and cook al dente, according to the package instructions. When the pasta is ready, drain and add to a saucepan and stir well to combine. Serve in warm pasta bowl and garnish with the remaining chives and a flurry of grated Parmigiano.